Description
A hearty Mexican soup made with tender beef, hominy, and a rich red chile broth.
Ingredients
Scale
- 2 lbs beef shank or chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 can (29 oz) hominy, drained
- 1 tsp dried oregano
- 1 tsp cumin
- Salt to taste
- 8 cups water or beef broth
- 2 tbsp vegetable oil
Instructions
- Boil beef in water or broth until tender, about 1.5 hours.
- Remove beef, shred, and set aside. Strain broth and reserve.
- Toast dried chiles in a dry pan for 30 seconds per side.
- Blend toasted chiles with garlic, onion, and 1 cup reserved broth until smooth.
- Heat oil in a pot. Strain and fry the chile paste for 5 minutes.
- Add shredded beef, remaining broth, hominy, oregano, and cumin.
- Simmer for 30 minutes. Season with salt.
- Serve with lime, cabbage, and radishes.
Notes
- For extra heat, add a dried arbol chile.
- Use pork instead of beef if preferred.
- Tastes better the next day.
- Prep Time: 20 mins
- Cook Time: 2 hrs
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
